Blueberry Cupcake Recipe

Berry Tempting: Blueberry Hill Cupcakes

The first major party I hosted was in the Summer of 2006. It was a welcome back party for my sister, and I was going all out with the menu. This was at the peak of the cupcake craze, and I decided to serve three types of cupcakes. One of the cupcakes I was considering were these blueberry cupcakes. However, they didn't make the cut.

Fast forward four years and I click over to Epicurious and am met by a blast from the past — the blueberry cupcakes! With July and our blueberry month coming to an end, I took it as a sign and made them.

Now I'm telling you: these cupcakes are delicious! They're perfectly balanced, sweet but not overly so, with a hint of lemon adding a delightful tartness. The frosting is a rich maple buttercream that pairs well with the fluffy moist cake. If you need a special dessert, consider these cupcakes. Here's the recipe.

For frosting: Combine first 5 ingredients in medium bowl. Add 4 teaspoons milk. Using electric mixer, beat until well blended and fluffy, adding more milk by teaspoonfuls if dry (small granules of maple sugar will still remain), about 4 minutes. Spread frosting over top of cupcakes.

Garnish cupcakes with chilled berries, and mint sprigs, if desired. Can be made 4 hours ahead. Store in airtight container at room temperature.